Procedures

1

Slice the dry tofu blocks into thin, roughly 1/8" rectangular slices. Heat 2 tablespoons of the oil in a wok over high heat until smoking. Add the tofu slices and stir-fry until just crispy on both sides, 2 to 3 minutes. Transfer the tofu to a plate.

2

Add remaining tablespoon of oil and heat until lightly smoking. Add the ginger and optional chilies. Stir fry until fragrant, about 30 seconds, then add the green beans along with a pinch of salt. Stir fry for until the green beans are lightly softened, deeper green in color, and a little seared on their sides, about 30 seconds

3

Return the dry tofu to the pan and stir with the green beans. Add the soy sauce and optional chili sauce and stir immediately to incorporate evenly. Stir in the scallions and cook, stirring, for another minute. Season with more salt if desired, and serve.

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About the Author

Raised in NJ by a Taiwanese/Chinese-American mom and WASP dad, she grew up eating all kinds of stuff, often on the same plate. In 2008 she ran a supper club, The Hapa Kitchen, celebrating that strangeness of cultural influence and is currently working on a cookbook, to be announced at a later point that her publisher deems more opportune.